I tried making a pastitsio for the first time using a scaled down recipe from Kokkari: Contemporary Greek Flavors which is a cookbook from Kokkari Estiatorio, a Greek restaurant in SF that I haven’t been to yet. Pastitsio is a bit like a Greek lasagne. Layers of pasta with a layer of seasoned ground beef, topped with a bechamel custard. I thought it came out pretty well!
And also a Greek salad.
